Fajita Sandwich

ارسلان مرتضویChef

Ingrediënten

• 6 sandwich bread, large of any desired type
  6 bread
• 500 grams veal
  500 grams
• 1 cup mushrooms, chopped
  1 cup
• 1 large green bell pepper
  1 piece
• 3 onions, sliced
  3 pieces
• 1 cup lettuce, sliced
  1 cup
• 1 medium tomato
  1 piece
• A pinch of spices including mixed spices, black pepper, paprika, curry, cinnamon
  0
• 1 tablespoon soy sauce
  1 tablespoon
• 1 tablespoon steak sauce
  1 tablespoon
• 3 tablespoons mayonnaise
  3 tablespoon
• 4 tablespoons ketchup
  4 tablespoon
• 1 tablespoon hot sauce
  1 tablespoon
• 1 tablespoon mustard
  1 tablespoon

Stappen

1. 1

   To prepare the filling, cut the meat into thin longitudinal slices as in shawarma.

   Benodigde hulpmiddelen:

   Mes

   Snijplank

   5 min
2. 2

   In a pot over heat, add oil and sauté the onions with a pinch of salt and a pinch of black pepper until they soften.

   Benodigde hulpmiddelen:

   🍳

   Pot

   5 min
3. 3

   Add the meat slices and stir with the onions until the color changes, then add all the mentioned spices, and let it simmer until the meat is 3/4 cooked.

   10 min
4. 4

   Add salt, sweet pepper, and mushrooms together, stir and let the mixture cook completely.

   5 min
5. 5

   Remove from heat, add soy sauce and steak sauce, stir until ready for stuffing.

   2 min
6. 6

   Cut the tomato into thin halves, and slice the lettuce.

   Benodigde hulpmiddelen:

   Mes

   Snijplank

   5 min
7. 7

   To make the sauce, mix all the sauce ingredients well and let it sit until use.

   5 min
8. 8

   Open the bread, spread an appropriate amount of sauce on the bread, then add an appropriate amount of filling according to the size of the bread used, and then add lettuce slices and tomato pieces.

   5 min
9. 9

   Repeat the process for all the bread until the quantities are used up.

   5 min
10. 10

    Serve the fajita sandwiches on a suitable plate, enjoy your meal.

Voedingsfeiten

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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